In 2004, Mary Grace Christina shared her recipe for seed cakes, a favorite treat found on St. Joseph altars. Some families also make them for Christmas.

If you don't need as many cookies, you can make just half or a quarter of the recipe.

Mary Grace Christina's seed cakes

Makes hundreds

1 pound sugar

1 pound shortening

5 pounds all-purpose flour

2 tablespoons anise oil

4 teaspoons baking powder for every pound of flour

8 to 12 eggs

2 pounds sesame seeds, washed

Preheat oven to 350 degrees.

In a very large bowl, cream shortening and sugar. Add eggs, one at a time. Add anise oil and blend.

Mix together dry ingredients and combine with the liquid mixture. Mix by hand, or with a wooden spoon, until thoroughly blended. Work dough into thin rolls about a foot long and as big around as your finger. Cut in sections about two inches long and roll dough in sesame seeds. Place on ungreased cookie sheets and bake for 15 to 20 minutes, until browned.